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4.5 from 2 votes

Sundried Tomato Pesto Pasta

Ready in less than 30 minutes, this Sundried Tomato Pesto Pasta makes a great weeknight meal that everyone will love!
Course Main
Cuisine Italian
Keyword Sundried Tomato Pesto Pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 -4
Calories 429kcal
Author Sweet and Savoury Pursuits


  • 1/2 lb. dried medium-sized pasta
  • 1/4 cup mascarpone
  • 4 tbsp. sundried tomato pesto
  • 1/4 cup freshly grated Parmigiano-Reggiano more for serving
  • salt and freshly ground pepper to taste
  • Fresh basil Leaves


  • Over high heat, bring a large pot of salted water to a boil.
  • Add the pasta and cook according to package directions.
  • When the pasta is al dente, remove 1/4 cup of the pasta cooking liquid before draining the pasta.
  • Return the drained pasta to the pot and add the mascarpone, pesto and Parmigiano and stir over low heat. Slowly add just enough of the reserved water to the pasta until you have achieved the desired creaminess.
  • Season to taste with salt and freshly ground pepper. Add fresh basil leaves and serve with more Parmigiano.


Calories: 429kcal | Carbohydrates: 60g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 329mg | Potassium: 169mg | Fiber: 3g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg